Queen of Puddings

Queen Of PuddingsOkay, the name of this pudding really is ‘Queen of Puddings’. This beats even the Queen of Hearts jam tarts. It’s a kind of spongy, jammy, meringue-y thing.

Now I’m going to tell you the typical ‘it’s been passed down generations’ story. So my family and I would sit and eat a meal with my Granny and Grandpa, who are very intelligent people, every few months or so. They’d pull out their newspapers and have intellectual conversation topics, I could usually understand one or two words in each sentence spoken. You had to pick your moment, as in the right breath of air they take, to ask the question. ‘What’s for pudding?’. I only ever wished for Queen of Puddings to be said, after their laughter at my innocent question.

Ingredients:

100ml of milk – anything but skimmed

25g of butter

250g of caster sugar

3 free range eggs

3 slices of bread – not nutty

5 tbsp strawberry jam

Method (in my madness):

1. Preheat the oven to 170C/Gas 3 and grease a small shallow ovenproof dish with butter.

2. Warm the milk (don’t let it boil), then add 50g of sugar and 25g of butter, keeping it on the heat until it dissolves.

3. Separate the eggs, and keeping the egg white in a separate bowl, whisk the yolks. Slowly pour the egg yolk into the warm milk, whisking as you do.

4. Rip the bread into little pieces and layer them at the bottom of the shallow dish. Pour over the custard and leave to stand for 15 minutes – or until you get bored.

5. Place the dish in a roasting tin and fill the roasting tin halfway with hot water – bit confusing, if you need clarification just ask. Put in the oven for 25-30 minutes or until custard is set.

6. Some recipes say to make the jam, but it’s much easier to use a jar. Using the back of a tablespoon spread the dollops of jam on top of the set custard, if it mixes a bit it doesn’t matter. Continue to dollop until you have the desired layer of jam.

7. Using a electric whisk (especially if you’re lazy), whisk the egg whites until it forms stiff peaks when you lift the whisk out. Add the rest of the sugar in small amounts continuing to whisk as you do. There’s a lot of whisking in this recipe.

8. (Dolloping again) Dollop the egg white of top on the jam with another tablespoon spreading as you go, being careful not to move it about too much.

9. Put in the oven again for 25-30 minutes, being careful not to burn yourself – not that I did of course.

10. Eat to your own delight. Or you could share it, but who in their right mind would do that?

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